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Time line for making White Grape Wine

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  • Time line for making White Grape Wine

    White Wine

    Optional parts of the process in red text

    Process Grapes
    - Inspect grapes and remove unwanted grapes, leaves, debris and mold.
    - Crush and de-stem grapes and place into press
    - Add metabisulphite at rate of 50 ppm 1 campden tablet per gallon...or 5ml 10% sulphite solution
    - Press juice from Grapes and place in vessel to settle, after 24 hours rack juice from the settled solids

    - Test TA, SUGAR LEVELS/BRIX, PH –make necessary adjustments.
    - Desired TA is 7.0 to 9.0 g/l expressed as tartaric acid (4.6 – 5.9 g/L as sulphiric acid...check your test kit documentation to determine which acid TA is expressed as).
    - Desired BRIX is 21 to 23.
    - Desired pH 3.0 to 3.3
    - Add tartaric acid if necessary. Addition of 1 g/l of tartaric acid raises the TA level by 1 (expressed as Tartaric)

    Add Yeast
    - Pick appropriate yeast strain and determine how much is needed. Use a yeast that is suitable for the varietal you are fermenting (do not use GP yeast)
    - Prepare yeast starter (at least 24 hours in advance of pitching)
    - Add yeast nutrient to the must

    - Fermentation temperature should be within the yeast strain parameters (check manufacturers list or website)
    - Measure S.G. and temperature everyday to monitor fermentation rate. Add more nutrients if necessary.
    - Ferment to Dryness

    Cold Stabilisation
    - Wine is racked to carbuoys for move to a cold area, e.g. garage. Test TA, pH.
    - Temperature for cold stabilisation should be in the range of 25 to 39 F (-4 to 4 C) for 3 to 6 weeks.
    - Once tartrates are removed from suspension, rack the wine, test TA and pH

    - Wine is aged for at least 6 months to 1 year. Test TA, pH and free SO2. Make necessary adjustments. (Add biolees or Oak if required, most whites dont benefit from oaking, but some do, less is more with oak in white wine)
    - After ageing is complete, wine can be placed into carbuoys or bottled for consumption. Before transfer to carboys or bottles, Test TA, pH and free SO2. Make any necessary adjustments

    - You may wish to sweeten the wine, stabilise and sweeten as desired, however if this is your chosen route you may wish to reserve and freeze some of the original must to use for sweetening (susse reserve method) this will keep the wine varietally intact
    Attached Files
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker